Stewed Summer Squash
1 - Young summer squash will be tender and have a thin skin.
2 - After washing and peeling, cut into quarters or smaller pieces, and scrape out the seeds
and the mesh inn which they lie.
3 - Then place the squash in boiling water to cook until tender (about 20 minutes).
4 - When it has been drained, mash it adding salt, pepper and butter to taste.
5 - If the squash is very young and thin-skinned it need not be peeled before boiling,
and if the seeds are very small and tender, they may be left.